It’s Mama’s May, the month that brings a time for honoring my mama, sisters, aunts, girlfriends, all of the wonderful women and feminine energy that surrounds me, the people I know who have nurtured and supported me and who give of themselves in a motherly way; whether it be to adults, children or animals.

Where would this world be without them?

Each of us has that someone that represents the essence of mama. If it isn’t your biological mother, maybe it was a family friend or grandmother. Perhaps a teacher. Maybe it was a father that played the role of both papa and mama. I do not have any human children of my own, but I know that I have loved and nurtured many a humans and animals with all of that motherly energy.

Giving and receiving that nurturing is truly one of life’s special experiences.

Picnic Brunch

Oh and what better way to show our appreciation for these Mamas in our life than to treat them to a handmade meal, prepared with all of the love and gratitude we can put into it. It doesn’t have to be fancy, or expensive and can include all sorts of Mama’s favorite things

(of course even a few store bought items…bottle of bubbly, fresh fruit and imported cheeses are usually on my list). One of the fun things I have done in the past, rather than make reservations at a crowded restaurant, was create a Mother’s Day picnic brunch in the park. We can relax and lounge around appreciating the fresh air and each other, and take as much time as we like, laughing and grazing on tasty treats.

This time around two decadent, yet healthy, treats on my menu will be my Dark Chocolate Truffle Squares and fruit salad topped with Zhee Zhee’s Super Nutty Gluten Free Streusel. Both are rich in protein, antioxidants and super nutrients with just the right amount of sweetness. I will serve all of this with a tasty salad and cheese board, and will also be making my extra special Pineapple Ginger Mimosas.

Quick Bonus Recipe for the Pineapple Ginger Mimosas:

Combine 1 quart of pineapple juice with 2 TB of freshly grated ginger and a pinch of cinnamon, in a sauce pot. Simmer uncovered until the juice is reduced by half, then chill. Serve 2 tablespoons of the juice mixture in each champagne glass, topped with champagne and garnished with a bit of fresh pineapple.

Combine all of the ingredients in a bowl. Then spread out on a sheet pan. Roast in the oven until all is golden and toasted and crunchy, 425 degrees, approximately 15 minutes. *Stir about halfway through, spread mixture out again and continue baking.*

Serve on top of a big bowl of your favorite fruit or berries, with some non-fat Greek yogurt. –OR- layer with fruit and yogurt in martini glasses, like a parfait.

Line a small baking dish, loaf pan or cake pan, with plastic wrap all the way up the sides.

Heat 4 TB coconut oil in a small pan just until melted. Pour it into a bowl with the almond meal, a pinch of salt, coconut, 3 TB of the maple syrup and 2 TB of unsweetened cocoa powder. Combine with a fork and then press it into the bottom of the plastic wrap lined pan.

Melt 3 TB coconut oil, turn the heat off, and stir in the 5 oz. chopped 100% cocoa bar. When it begins to melt, turn the heat on again, just until it is steaming and hot, then turn the heat off again. Stir in honey, remaining maple syrup and cocoa powder, then add minced dried fruit. Spread this mixture over the crust. Chill until it is solid, about an hour. Remove from pan, by lifting the plastic wrap, cut into small squares and garnish with crystals of salt. **these are super rich and decadent, so the pieces should really be about 1x1 inch.**